Chocolaty Peanut Butter Bundt Cake

Nicolette Stramara

by | Updated: December 3rd, 2016

It’s all in the presentation. From fondant icing to edible flowers, cakes can be decorated to the nines. But you don’t have to do any of that to make your homemade treat be the center of attention. In fact, your cake doesn’t even need to have a center to stand out. When sliced into two-inch slabs and topped with a two-ingredient glaze, this bundt-style dessert gets all the oohs and ahs without all the bells and whistles.

Peanut Butter & Chocolate Bundt Cake Recipe

Chocolaty Peanut Butter Bundt Cake

Makes 24 servings
Macros per serving: 134 calories | 6.6 g protein | 15 g carbs | 6.2 g fat | 5 g sugar | 2.6 g fiber

Bundt cake

1 ½ cups whole wheat pastry flour
½ cup almond flour
½ cup cacao powder
3 scoops chocolate peanut butter protein powder
¾ cup coconut sugar
¾ cup xylitol
½ cup pumpkin puree
1/3 cup liquid coconut oil
¾ cup almond milk
2 tsp. baking powder
3 eggs

Peanut butter sauce

½ cup powdered peanut butter
¼ cup almond milk, or more if needed


  1. Preheat oven to 350 degrees F and coat a bundt pan with non-stick cooking spray.
  2. In a medium bowl, combine milk, coconut oil, pumpkin and eggs, whisking until smooth.
  3. In a separate bowl, stir together flours, protein powder, sugar, xylitol and baking powder.
  4. Pour the wet ingredients into the dry and whisk together until all lumps are smoothed out and batter is nice and even.
  5. Pour batter into prepared pan and bake 34-38 minutes, or until a toothpick comes out clean from the center of the cake. Set aside to cool.
  6. Prepare the peanut butter sauce in a small bowl by whisking together powdered peanut butter and almond milk. Add more milk to reach desired consistency. You want the sauce to be a somewhat thick glaze.
  7. Pour the sauce over the baked bundt cake, cut into 24 slices and serve immediately.